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Three creamy lemon bars stacked on top of each other.
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Lemon Bars with Shortbread Crust

These lemon bars have a buttery shortbread-style crust and a smooth lemon filling with bright, fresh flavor. Extra egg yolks make the filling rich and silky.
Prep Time18 minutes
Cook Time34 minutes
Total Time52 minutes
Course: Desserts, Sweets
Cuisine: American
Keyword: baking, dessert bars, lemon bars
Servings: 12 servings
Author: Dahn Boquist

Ingredients

For the Crust

  • 8 tablespoons butter softened, 113 grams
  • ¼ cup granulated sugar 50 grams
  • ¼ teaspoon salt
  • Zest of 2 lemons
  • 1 cup all-purpose flour 120 grams

For the Lemon Layer

  • 1¼ cups granulated sugar 250 grams
  • ¼ cup all-purpose flour 30 grams
  • ½ teaspoon salt
  • 3 large eggs
  • 2 egg yolks
  • ⅔ cup fresh lemon juice 160 grams
  • powdered sugar for dusting

Instructions

  • Prep the pan: Heat the oven to 350°F. Line an 8×8-inch metal pan with parchment or foil, leaving an overhang for easy removal. Lightly coat with nonstick spray.
  • Make the crust: In a mixing bowl, use a hand mixer or stand mixer to beat the softened butter, sugar, salt, and lemon zest until smooth and well combined.
    Beating the butter in a mixing bowl.
  • Add the flour and mix on low speed just until the mixture forms crumbly clumps. It should hold together when pressed
    Mixing the flour with the butter to make a shortbread crust.
  • Press the dough evenly into the bottom of the prepared pan, making sure to get into the corners. Place the pan in the freezer for 10 minutes to chill the crust before baking.
    Pressing the shortbread crust into a baking pan.
  • Bake the crust: Bake for 15 to 20 minutes, until the center looks dry and the edges are lightly golden.
  • Make the filling: While the crust bakes, whisk together the sugar and flour in a bowl.
    Blending the flour with the sugar and salt.
  • Add the eggs and egg yolks and whisk until smooth, then stir in the lemon juice just until combined. Have the filling ready before the crust comes out of the oven.
    Mixing the filling for the lemon bars.
  • Add the filling: When the crust comes out of the oven, reduce the oven temperature to 300°F. Give the filling a quick stir, then gently pour it over the hot crust.
    Do not wait for the oven to cool. Return the pan to the oven and bake for 30 to 35 minutes. The edges should be set, and the center should have a slight jiggle.
    Freshly baked lemon bars in a baking pan.
  • Cool and chill: Let the bars cool completely in the pan, then refrigerate uncovered for at least 3 hours, until fully set.
  • Use the overhang to lift the bars out of the pan before slicing.
    Dusting powdered sugar over homemade lemon bars.

Notes

For a larger batch: Double the recipe and bake it in two 8×8-inch pans.
Chill the crust: A quick 10-minute chill before baking helps keep the crust from shrinking.
Watch the bake time: Bake just until the edges are set and the center still has a slight jiggle. If the lemon layer bakes too long, the top may crack as it cools. For the most accurate doneness check, the center should register 170°F to 175°F.
Line with overhang: Leave enough parchment or foil hanging over the sides so you can lift the bars out cleanly before slicing.
 

Nutrition

Serving: 1serving | Calories: 248kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 272mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 337IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg
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